Steak and kidney pudding

Brian Turner's terrific take on a traditional winter favourite is filling and fabulous and chockfull of toothsome, tender beef
By Brian Turner
Steak and kidney pudding
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

main

  • 25 g beef dripping
  • 675 g topside of beef, cut into 2.5cm cubes
  • 350 g ox kidney, cut into 2.5cm cubes
  • 1 onion, finely chopped
  • 350 g field mushrooms, cut into 5mm strips
  • 25 g plain flour
  • 300 ml beef stock
  • 150 ml red wine
  • 1 tbsp Worcestershire sauce
  • black pepper
  • unsalted butter, for greasing
  • 1 tbsp mixed chopped fresh parsley and thyme

For the suet pastry:

  • 280 g self-raising flour
  • 1/2 tsp baking powder
  • a pinch of salt
  • 140 g chopped beef suet
  • about 2-3 tbsp ice cold water
  • 55 g unsalted butter

For the Stir-fried Savoy Cabbage with Garlic and Caraway Seeds:

  • 1 tbsp olive oil
  • 1 clove garlic, sliced
  • 1 tsp caraway seeds
  • 1/4 Savoy cabbage, shredded

Method

1. Preheat the oven to 180°C/Gas 4.

2. Heat the dripping in a casserole, add the beef and kidney and colour on all sides. Add the onion and mushrooms strips, and cook for 2 minutes. Sprinkle with plain flour, take off the heat and mix the stock, wine and Worchester sauce in well. Season with salt and pepper, then put into the oven and cook for 1 hour. Remove the casserole from the oven and leave to cool.

3. To make the pastry, put the self-raising flour, baking powder and salt into a bowl and mix. Rub in the suet, and then add enough iced water to bind to create a fairly soft, pliable dough. Leave to rest for about 20 minutes.

4. Butter a 1.2 litre pudding basin well, and have ready a steamer large enough to hold it, or a large saucepan with a stand in it on which the bowl can sit. Cut a circle of greaseproof paper, larger then the circumference of the top of the bowl. Make a couple of pleats in this, and grease the pleated side.

5. Divide the pastry into ¾ and ¼. Take the larger piece and roll it out to a circle to line the basin, with 1cm extra hanging over the edge. Gently line the pudding basin.

6. Mix the herbs into the meat mixture, and pour this mixture into the bowl. Wet the lip of the pastry with water, and then roll the remaining pastry out to cover the top. Place on top of the basin, and press down well to seal.

7. Put the greaseproof paper, pleated and greased side down, over the pudding. This pleat allows the pudding to expand. Tie the paper on round the top of the basin, under the lip, with string, and make a handle as well, so that you can lift it in and out easily.

8. Put the pudding in the top of the steamer over boiling water or on the stand in the saucepan, with enough boiling water to come halfway up the pudding.

9. Put the pudding in the top of the steamer over boiling water to come halfway up the pudding. Cover, bring to the boil and cook for 2 hours. Check the water level occasionally.

10. In the meantime, make the stir fried cabbage. Heat the olive oil in a wok or large pan and add the sliced garlic and caraway seeds and cook for a minute.

11. Next add the Savoy cabbage and stir-fry for a couple of minutes.

12. Finally add a bit of water just to loosen everything up.

13. Serve the pudding from the bowl. Slice the top off, lift it off, and spoon out the meat juices. Serve each person a bit of the top and some of the juicy pastry from the sides along with a nice spoon full of cabbage, garlic and Caraway seeds.

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